William Angliss Institute

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Indigenous Workforce Grows at Ayers Rock
William Angliss CEO Nicholas Hunt (left), national training manager Karon Hepner (third from left) and teacher Liz Lotter (far right) celebrate with graduates at Ayers Rock.
Indigenous Workforce Grows at Ayers Rock Thursday, 27 November 2014 The Indigenous workforce at Ayers Rock Resort has increased from less than one per cent in 2011 to 32 per cent in 2014 thanks to a partnership between specialist training centre William Angliss Institute and Voyages Indigenous...
Feedback an ingredient of success at William Angliss Institute
Heesun with CEO Nicholas Hunt
Feedback an ingredient of success at William Angliss Institute Tuesday, 25 November 2014 Commercial cookery student at William Angliss Institute, Heesun Jang is the happy recipient of a new iPad mini, thanks to his participation in a survey designed to provide feedback to the Institute on its programs and
Graduate Wins Gordon Ramsay Award
Graduate Wins Gordon Ramsay Award Monday, 24 November 2014 Graduate professional cookery student, Kah-Wai Lo (or "Buddha" as he is affectionately known), has just been awarded the 2015 Gordon Ramsay Excellence Award, competing against five other Gordon Ramsay employees to...

As part of their commitment to ensuring that our students have access to the very best thought leaders in their fields, we have once again been delighted to host a fascinating industry expert.

 

Jackson Watson, who sits on the committee of Sommeliers Australia, has a very impressive CV which includes Head Sommelier roles at: Vue de Monde, Brooks, Taxi Dining Room, Ezard,  Harry and Frankie, Chez Bruce (London) and La Luna.

His passion for wine and creating extraordinary dining experiences was obvious as he generously shared his insights into current and future trends in the world of the Sommelier.

He spoke about how wine and degustation go hand-in-hand, and how the trend for degustation meals allows for exciting innovation in beverage service as well. He also spoke about what's going to become more poplar in the future too - offering "wine flights" (a smaller serving of several different wines, instead of one larger glass) and the different themes a "wine flight" could encompass.

Jackson predicted that an international trend we could see reflected here is one of moving away from the degustation model, into a more modest series of courses that allow for larger portions and a more substantial dining experience.

Students also learned about the exciting new varietals available in the Australian market and how climate change has been a factor in changing what wines are produced in different regions around the world.

The students walked away with a lot of knowledge and new ideas, no doubt this will prepare them well for their upcoming assessment role-plays where they take on the role of Sommeliers themselves.
 
Pictured: (left to right) Thalia Vassou, Jackson Watson, Sarah Donnellan and Roz Rimes (Lecturer-Gastronomy).

 

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 As the Victorian State election will be held on Saturday 29 November 2014, the Victorian Government has assumed a caretaker role from 4 November.  During the caretaker period, content will only be added to this website in accordance with the caretaker conventions.

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